This soup is inspired by Panera’s Butternut Squash soup. I’m in love with it. The addition of ginger really kicks it up a notch. There’s something incredibly satisfying about soup when its frigid outside.
We get around one snow a year here, maybe two if we’re lucky. It didn’t take me long into our marriage to realize Matt and I enjoy snow differently. Matt turns into a giddy ten year old, waking me at a blasphemous hour to go play in it.
For me the snow amplifies the joy of being warm, sitting by the fire in a ginormo robe, shoveling down banana bread in between sips of hot coffee. Matt has many embarrassing pictures of me, mouth wide open, about to cram something amazing into my pie hole.
Eight years later I still enjoy the snow most for the warmth of it.
It turns out this warm butternut squash ginger soup tastes that much better when your fingers are frozen solid from creating a killer snowman. If you’re like me and you enjoy the frigid weather best for the things that warm you up, this soup is for you. Bonus: the house smells like fall while the vegetables are roasting.
If dicing a butternut squash intimidates you, check out this video first. Its helpful to see it before you do it yourself. I peel my squash with a knife but if you are uncomfortable with that a peeler that will work too.
When dicing up all your vegetables, perfection isn’t the goal. Mine look something like this.
- 1 large butternut squash, approx. 8 cups
- 1 yellow onion
- 2 large carrots
- 3 garlic cloves
- 2 T. fresh ginger
- 3 T. butter, melted
- 1 T. Olive Oil
- 1 T. honey
- 1 T. brown sugar
- ½ t cinnamon
- 1 t. curry powder
- ¾ t. kosher salt
- 1 t. lemon juice
- ½ cup apple juice
- 2 cups vegetable stock
- ½ cup water
- 6 oz cream
- ½ cup pumpkin puree
- Place butternut squash laying down on cutting board. Cut both ends off and discard. Cut the "neck" off and put aside. Using a chef’s knife or a peeler peel both ends of squash. With the round portion of the squash, place on the cutting board and cut down the center. Scoop out the seeds and goop. Dice squash into 1 inch dice. It needn’t be pretty or exact. If you prefer it, you can use the precut chunks from the grocery store, just make sure its fresh not frozen.
- Peel and cut onion into small dice. Next peel carrots and large dice them. The goal in size is similarity, not perfection. Peel three garlic cloves. Peel and mince ginger. Place butternut squash, onion, carrots, ginger, and garlic on a parchment or a Silpat lined sheet pan.
- Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, turmeric, cumin, coriander, kosher salt and lemon juice in a small bowl. Drizzle over butternut squash mixture and toss until everything is coated. Roast at 425 degrees for 25 minutes.
- Once cooked and cooled, spoon vegetables into blender and blend with ½ cup apple juice and 1 cup of the vegetable stock.
- Pour into large saucepan on medium heat. Add ½ cup pumpkin puree, 1 cup vegetable stock, ½ cup water and 6 oz. cream. Stir until well combined and bring to a simmer. Remove from heat. Serve and enjoy.